Grilled Fish With Salsa Verde

• 1 bunch parsley chopped
• 1/2 cup dill chopped
• 1 lemon peel
• 1/4 cup juice
• 1/4 cup extra virgin olive oil
• 1 tablespoon gherkins chopped
• 2 teaspoons dijon mustard
• 1 clove garlic chopped
• 4 snapper fillets skin on, 6 oz each
• 1 tablespoon olive oil
• salad Tomato, to serve

1. For the salsa verde, process parsley, dill, lemon peel and juice, oil, gherkins, mustard and garlic in a food processor until almost smooth. Season to taste. Cover with plastic wrap and refrigerate until ready to serve.
2. Score fish in 1/2 inch intervals. Brush with oil and season to taste.
3. Heat a large nonstick skillet on high heat. Add fish to pan, skin side down, pressing down with a spatula to prevent curling. Cook 3-4 mins, until skin is crisp. Turn and cook 1-2 mins, until just cooked through.
4. Top fish with salsa verde. Serve with tomato salad.

parsley, dill, lemon peel, juice, extra virgin olive oil, mustard, garlic, skin, olive oil, salad tomato

Taken from www.yummly.com/recipe/Grilled-Fish-with-Salsa-Verde-1406584 (may not work)